Executive Chef/Npd Sous Chef /Jr. Sous Chef/Cdp-Bread/Pastry-Bangalore/Mumbai/Goa/Lucknow/Hyderabad

Company Profile :

A leading brand in premium cakes, pastries & other bakery products Position & Work location: 1.Executive Chef - Bread/Pastry - Noida 2.Jr. Sous Chef & Sous chef - Bread/Pastry - Bangalore share CV's at

gayatripillaioasishr@gmail.com

or WhatsApp resume WhatsApp number : 8657208751

3.DCDP/CDP - bread/Pastry - *Openings for Nagpur / Goa / Lucknow / Hyderabad* 4.(New Product Development) NPD Sous Chef bread/Pastry - *Urgent opening for Mumbai location* share CV's at

bhakti.oasis04@gmail.com

or WhatsApp resume WhatsApp number : 8652017169

JD for Executive Sous Chef - Bread/Pastry : The Executive Sous Chef – Bread and Pastry oversees all bakery and pastry operations, ensuring high-quality, consistent, and creative production. Key responsibilities include managing staff, controlling inventory and food costs, creating new menus, and maintaining strict food safety/HACCP standards

Key Responsibilities : Production & Quality Control:

Manage daily production for bread, cakes, and pastries, ensuring consistent quality and taste. Menu Development:

Develop and introduce innovative, seasonal, and trending pastry/bakery items to enhance guest experience. Team Leadership:

Train, mentor, and supervise junior pastry chefs and bakers; maintain staff discipline and efficiency. Operations Management:

Oversee central kitchen operations, including inventory, ordering, wastage reporting, and cost control. Safety & Sanitation:

Ensure strict adherence to food hygiene standards (HACCP), safety protocols, and cleanliness in the kitchen. Collaboration:

Coordinate with executive chefs and service staff to ensure smooth service and timely delivery

Working days :

6 days in a week Package :

20.00 LPA to 25.00 LPA

Position & Work location: DCDP/CDP - Bread/Pastry - *Nagpur / Goa / Lucknow / Hyderabad* share CVs at bhakti.oasis04@gmail.com

JD for DCDP/CDP - Bread/Pastry - Nagpur / Goa / Lucknow / Hyderabad : A Chef de Partie (CDP) for Bread/Pastry manages the bakery station, responsible for high-quality production of breads, pastries, and desserts. Key duties include ensuring recipe consistency, maintaining strict hygiene (HACCP) standards, inventory management, guiding junior commis staff, and assisting the Sous Chef Key Responsibilities : Production & Quality:

Prepare, bake, and present a variety of breads, pastries, cakes, and desserts to the highest standards. Section Management:

Oversee the pastry/bakery station, ensuring mise-en-place is completed efficiently. Stock & Cost Control:

Monitor ingredient stocks, manage inventory, and minimize wastage to control food costs. Hygiene & Safety:

Adhere to all health, safety, and sanitation regulations, including HACCP. Team Leadership:

Train, motivate, and guide junior staff (Commis) in techniques and recipes. Equipment Care:

Maintain and clean bakery equipment and machinery properly

Education UG:

BHM - Bachelor of Hotel Management in Hotel Management, BHMCT - Bachelor of Hotel Management and Catering Technology in Hotel Management, Bakery and Confectionery, Food Production, Any Graduate

Working days :

6 days in a week (as per roaster) Package :

5 LPA to 9 LPA _(Depends on Culinary skills & Interview)_